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Coconut Satay Chicken Skewers

Coconut Satay Chicken Skewers

By: Raquel Neofit

There are two steps to making great satay chicken. The first is the spice and aromatic concoction you marinate the chicken in, and the second is the peanut sauce. You can use a good-quality peanut butter as your base, but if you have the time, you can’t go past making your own.



Prep time

Cook time



  • 5 cloves garlic, crushed
  • 4cm-piece ginger, grated
  • 1 heaped tsp cumin
  • 1 heaped tsp coriander
  • 1 heaped tbsp turmeric
  • 1 tsp salt
  • 1 heaped tsp sugar
  • 3 tbsp olive oil
  • 1 cup desiccated or fresh grated coconut
  • 2 tbsp kecap manis
  • 7 chicken thigh fillets, cut into small cubes
  • 300g good-quality smooth peanut butter
  • 2 tbsp kecap manis
  • 1 tsp salt
  • 3 tbsp warm water
  • 4 tbsp olive oil
  • 3 tbsp chopped peanuts
  • 1 tsp palm sugar, optional
  • 1 cup water
  • Fresh coriander, to serve
  • Fresh coconut, to serve
  • 2 tbsp peanuts, to serve


  • Combine all marinade ingredients in a bowl and add the chicken to marinate for 1 hour or overnight.
  • Soak skewers in water so they don’t burn.
  • Thread chicken pieces onto the skewers
  • Preheat a grill pan over medium-high heat and grill skewers until just cooked through.
  • Now make your coconut satay peanut sauce. Combine all sauce ingredients in a medium-sized saucepan over low heat and cook, stirring until the peanut butter loosens into a thick sauce consistency. Add more water or oil if it looks too thick.
  • Drizzle over sauce and serve the rest in dipping bowls. Garnish with chopped peanuts, coriander and fried shallots.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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